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Hamburg Steak (Demi-Glace Style Sauce)
Serves 2 · About 40 min
Home-style hamburg steak: kneaded ground meat, fried and topped with a sweet sauce made from ketchup and sauce.
① Stir-fry the onion→② Knead the meat mix→③ Shape the patties→④ Fry, then steam→⑤ Make the sauce
What to buy
Meat & eggs
Vegetables
Dairy & bread
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How to make it
1
Cut and stir-fry the onion, then cool
- On a cutting board, finely chop the onion (about 5 mm pieces)
- Heat 1 tsp vegetable oil in a frying pan over medium heat and stir-fry the onion
- When soft, spread it on a plate and cool until it is not hot to the touch
How to tell it's doneThe onion is see-through and a little brown at the edges. It is not hot when you touch the onion on the plate.
Be carefulIf you mix it into the meat while hot, the fat melts and the patties crack more easily when you fry them.
2
Knead the meat mix
- In a small dish, mix 5 tbsp panko and 3 tbsp milk to moisten it
- In a bowl, put 300 g ground meat, 1/3 tsp salt and a pinch of pepper, and mix well with your hands
- Add 1 egg, the moistened panko and the cooled onion, and knead more
How to tell it's doneIt is all mixed to the same color, and the meat sticks to the inside of the bowl, whitish and sticky.
3
Shape the patties
- Divide the meat mix into 2
- Hold one in your hands and toss it lightly back and forth between your right and left hands, about 10 times, to push out the air inside
- Shape into an oval about 2 cm thick, and press a light dent in the center with your fingers
How to tell it's doneNo big cracks on the surface, and the center is a little dented.
Be carefulThe center puffs up when you cook it, so the dent keeps the thickness even.
4
Fry both sides, then steam
- Wipe the frying pan quickly, add 1 tsp vegetable oil, and heat over medium heat
- Add the patties and fry 3 minutes without touching. Turn over and fry 3 minutes more
- Add 50 ml water, put the lid on right away, and steam on low heat for 8 minutes
How to tell it's donePoke a bamboo skewer into the thickest part: the juice that comes out is clear, not red. If you are worried, cut the center: no pink inside.
Be carefulWhen you add the water, it sizzles and splatters. Keep your face away and put the lid on right after.
5
Make the sauce and finish
- Take the patties out onto plates
- Leave the juices in the frying pan, and add 3 tbsp ketchup, 2 tbsp chuno sauce and 10 g butter
- Simmer 1 minute, stirring with a spatula
- Pour over the patties
ReadyThe sauce is bubbling and a little thick when you scoop it with the spatula.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It cracked and the juices came outYou mixed in the onion from step 1 while it was hot, or did not push out enough air in step 3. Next time, cool the onion well and toss the meat between your hands more times.
The inside is redNot steamed long enough. Put the lid on and add 2 minutes at a time on low heat, until the juice from the skewer is clear.
The outside burnedThe heat was too high in step 4. Next time, keep it on medium heat and turn over as soon as it browns.
The sauce is saltyYou cooked it down too much. Add water 1 tbsp at a time to thin it.
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